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Bennet Whey

A method for producing whey by curdling milk with rennet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bennet Whey

Ingredients

Directions

Prepare

  1. Soak the rennet in ½ cup of water for 2-3 hours.

  2. Warm 1 pint of new milk until lukewarm.

Make the curd

  1. Add the rennet water to the milk and stir well.

  2. Let it stand for 30 minutes.

  3. Cut the curd and allow the whey to separate.

Strain

  1. Strain off the whey to obtain nearly 1 pint of clear whey.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rennet
Enzyme that causes the milk to coagulate into a soft curd, separating it from the whey.
New milk
Provides the proteins that set into the curd, and the liquid that becomes the whey.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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